Fig-Avocado Smoothie Bowl
1/2 cup frozen raspberries
1 stalk swiss chard, stem removed
Blend all ingredients until smooth, and top with a sprinkling of sunflower seeds.
My favorite ingredient for a consistently creamy, yogurt-like smoothie bowl is avocados. For some reason, when you blend these green wonders up in a food processor or blender, they whip up into this unbelievably sinful and delicious texture. When preparing a smoothie bowl, I always incorporate the following six elements:
1) a creamy element (avocados are a favorite for the spoon-eaten smoothie variety, but bananas work as well)
2) a frozen element (a frozen fruit such as frozen bananas, raspberries, mangos, peaches, cranberries, cherries - the list goes on and on - I prefer using frozen fruit over ice so as to not water the mixture down)
3) a fresh fruit (again, the list goes on - papaya, kiwi, blackberries, etc)
4) a leafy green (collards, kale, spinach, chard, etc anything with relatively thin leaves will blend right in - you will barely even taste it in your smoothie)
5) a nut butter (cashew, coconut, almond - these add a little extra substance and wonderful, healthy fats to a smoothie, not to mention a delicious taste)
6) a milk substitute (if you are a milk fan, by all means, the stuff of cows will taste equally as good - I personally am a big fan however of Califia Farm’s toasted coconut almond milk)
As long as you follow these guidelines and pick one element from each section, you will have a flawless smoothie every time. As far as quantities are concerned, its all about feel. All fruits are different and require different treatment. Generally, for a single serving I use either half a banana or half an avocado, a handful of a fresh fruit and handful of frozen, about a 3-4 second pour of whichever milk substitute I am using, a big handful of greens, and large spoonful of almond butter.
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